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Thread: Roast Chicken Soup
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01-20-2009, 10:26 AM #1
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Roast Chicken Soup
Roast Chicken Soup
Recipe DescriptionI LOVE this recipe! It always seems to hit the spot. I use a rotisserie chicken for the meat but you can use leftover chicken just as easily. I know potatoes and noodles in a soup is a little weird, but when the potaotes cook down, they thicken up the soup and it just tastes good. I don't always put the evaporated milk in ~ I didn't in the picture. If I have it, I'll use it but it doesn't need it.Preparation Steps:Level of Difficulty:EasyTime Needed:Ingredients:1 cup chopped onionServes:
1 cup chopped carrots
1 cup chopped celery
1 garlic clove, minced
2 teaspoons olive or canola oil
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups reduced-sodium chicken broth
4 cups diced peeled potatoes
1 teaspoon salt
2 cups diced roasted chicken breast
2 cups uncooked yolk-free wide noodles
1 cup fat-free evaporated milk6-8Directions:In a Dutch oven, saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender.
Stir in the flour, oregano, thyme and poultry seasoning until blended; saute 1 minute longer. Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Stir in the chicken and noodles; simmer for 10 minutes or until noodles are tender.
Reduce heat. Stir in the milk; heat through (do not boil).Last edited by nancycg56; 01-20-2009 at 10:26 AM.
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01-20-2009, 10:51 AM #2
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thanks, i might try it later when i have converted measurements. Its making me hungary
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01-20-2009, 11:57 AM #3
This looks really great, I'm printing it out to try in the near future
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